Cookbook:Lemon Drizzle Cake

| Dessert

Lemon drizzle cake is a simple butter cake flavored with lemon zest and juice, and topped with a lemony icing.

Cake

 * 280 g (9.9 oz/2¼ sticks) unsalted butter, plus extra for greasing
 * 280 g (9.9 oz/1¼ cups) superfine sugar
 * 5 standard eggs
 * Zest and juice of 1 lemon
 * 300 g (11 oz/2¼ cups) self-raising flour
 * 1½ teaspoons baking powder

Icing

 * 150 g (5.3 oz/1¼ cups) powdered sugar
 * Juice of ½ lemon

Procedure

 * 1) Preheat the oven to 190 C. Grease and line a 20 cm square cake tin.
 * 2) Beat the butter and sugar in a mixing bowl, until soft and fluffy.
 * 3) Beat in the eggs, one at a time, then lemon juice and zest.
 * 4) Fold the flour and baking powder into the mixture.
 * 5) Spoon the mixture into the cake tin.
 * 6) Bake for 25 minutes until a skewer inserted into the center comes out clean.
 * 7) Transfer the cake to a wire rack and leave it to cool.
 * 8) Mix the icing sugar and lemon juice in a bowl until it is thick enough to coat the back of spoon.
 * 9) Drizzle the icing over the cake.
 * 10) Enjoy!